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Summer Garden Pasta

By Barbara Beltrami

As much as a hearty ragu with rigatoni is welcome in the winter, so is a light sauce with capellini, spaghetti or farfalle in the summer. Summer pastas call for delicate shapes, light ingredients and minimal saucing. They also require taking advantage of summer veggies, using fresh tomatoes rather than canned ones, and seasoning with lots of fresh herbs. This is the time to let your imagination take you on a cook’s tour, to invent as you go along and to use unlikely fresh ingredients like arugula, melon (that’s right!), citrus and fish.

Summer Garden Pasta

Summer Garden Pasta

YIELD: Makes 4 servings

INGREDIENTS:

1 pound pasta

1 pound very small zucchini, washed, trimmed and cut into small dice

½ medium red onion, peeled and cut into small dice

½ medium cucumber, peeled, seeded, and cut into small dice

2 celery ribs, cut into small dice

2 large tomatoes, cut into small dice

2 carrots, peeled and minced or shredded

½ cup chopped fresh basil leaves

½ cup chopped fresh flat-leaf parsley

½ cup or more extra virgin olive oil

Sea salt and freshly ground pepper, to taste

DIRECTIONS:

Cook the pasta according to package directions. Meanwhile combine the veggies, basil and parsley in a large bowl. When pasta is al dente, drain well and add, along with the olive oil, to the veggies. Season with salt and pepper. Toss to mix. Serve immediately with a crisp dry white or rose wine.

Pasta with Baby Shrimp, Cherry Tomatoes and Chives

Pasta with Baby Shrimp, Cherry Tomatoes and Chives

YIELD: Makes 4 to 6 servings

INGREDIENTS:

1 pound pasta

1pound baby shrimp

1/3 cup extra virgin olive oil

1 garlic clove

1 pound cherry tomatoes, halved

1 cup chopped fresh chives

Sea salt and freshly ground black pepper, to taste

DIRECTIONS:

Saute shrimp and garlic in two tablespoons of the olive oil until shrimp are pink and garlic releases its aroma, one to two minutes. Set shrimp aside; discard garlic. Cook pasta according to package directions; drain and set aside to keep warm. Meanwhile, puree tomatoes in a food processor. In a medium skillet, heat the remaining oil and add tomatoes with their juice. Cook, stirring occasionally for 10 minutes over medium heat. Add shrimp, chives and salt and pepper; continue cooking another 5 minutes until sauce is slightly thickened. Toss with pasta in a large bowl. Serve warm or at room temperature with a spinach salad.

Spaghetti with Cantaloupe and Prosciutto

Spaghetti with Cantaloupe and Prosciutto

YIELD: Makes 4 to 6 servings

INGREDIENTS:

1 pound spaghettini

4 tablespoons unsalted butter

1 tablespoon olive oil

3 cups cantaloupe, rind and seeds removed, cut into small dice

1cup heavy cream

1 tablespoon freshly squeezed lemon juice

½ teaspoon tomato paste

2 ounces prosciutto, cut into ¼-inch strips

Salt and freshly ground black pepper, to taste

DIRECTIONS:

Cook pasta according to package directions. Meanwhile, in a large skillet over high heat, combine butter and oil. When very hot, but not smoking, add melon and cook, stirring frequently, for two minutes, until soft but not mushy. Add cream, lemon juice and tomato paste and cook over high  heat until reduced to one-quarter its original volume. As soon as pasta is al dente, drain and transfer to large serving bowl. Toss with sauce, prosciutto, salt and pepper. Serve with a salad of baby greens and sliced grape tomatoes.

Symptoms of diverticular disease include lower abdominal pain and feeling bloated.
Fiber intake can affect results

By David Dunaief, M.D.

Dr. David Dunaief

Many patients say they have been diagnosed with diverticulitis, but this is a misnomer. Diverticulitis is actually a sequelae, or consequence, of diverticular disease. Diverticular disease is one of the most common maladies that affects us as we age. For instance, 10 percent of 40-year-olds are affected and, for those over the age of 60, more than 50 percent are affected (1).

The good news is that it is potentially preventable through modest lifestyle changes. My goal in writing this article is twofold: to explain simple ways to reduce your risk, while also debunking a myth that is pervasive — that fiber, or more specifically nuts and seeds, exacerbates the disease.

What is diverticular disease? It is a weakening of the lumen, or wall of the colon, resulting in the formation of pouches or out-pocketing referred to as diverticula. The cause of diverticula may be attributable to pressure from constipation. Its mildest form, diverticulosis may be asymptomatic. 

Symptoms of diverticular disease may include fever and abdominal pain, predominantly in the left lower quadrant in Western countries, or the right lower quadrant in Asian countries. It may need to be treated with antibiotics.

Diverticulitis affects 10 to 25 percent of those with diverticulosis. Diverticulitis is inflammation and infection, which may lead to a perforation of the bowel wall. If a rupture occurs, emergency surgery may be required.

Unfortunately, the incidence of diverticulitis is growing. Between 1998 and 2005, hospital admissions for acute diverticulitis increased 26 percent overall with a 73 percent increase in those between the ages of 18 and 44 (2).

Fiber, or more specifically nuts and seeds, does not exacerbate the disease.

How do you prevent diverticular disease and its complications? There are a number of modifiable risk factors, including fiber intake, weight and physical activity.

In terms of fiber, there was a prospective (forward-looking) study published online in the British Medical Journal that extolled the value of fiber in reducing the risk of diverticular disease (3). This was part of the EPIC trial, involving over 47,000 people living in Scotland and England. The study showed a 31 percent reduction in risk in those who were vegetarian. 

But more intriguing, participants who had the highest fiber intake saw a 41 percent reduction in diverticular disease. Those participants in the highest fiber group consumed >25.5 grams per day for women and >26.1 grams per day for men, whereas those in the lowest group consumed less than 14 grams per day. Though the difference in fiber between the two groups was small, the reduction in risk was substantial. 

Another study, which analyzed data from the Million Women Study, a large-scale, population-based prospective UK study of middle-aged women, confirmed the correlation between fiber intake and diverticular disease, and further analyzed the impact of different sources of fiber (4). The authors’ findings were that reduction in the risk of diverticular disease was greatest with high intake of cereal and fruit fiber.

Most Americans get <14 grams of fiber per day. The Institute of Medicine (IOM) recommends daily fiber intake for those <50 years old of 25 grams for women and 38.5 grams for men. Interestingly, their recommendations are lower for those who are over 50 years old.

Can you imagine what the effect is when people get at least 40 grams of fiber per day? This is what I recommend for my patients. Some foods that contain the most fiber include nuts, seeds, beans and legumes. In a study in 2009, specifically those men who consumed the most nuts and popcorn saw a protective effect from diverticulitis (5).

Obesity plays a role, as well. In the large prospective male health professionals study, body mass index plays a significant role, as did waist circumference (6). Those who were obese (BMI >30 kg/m²) had a 78 percent increased risk of diverticulitis and a greater than threefold increased risk of a diverticular bleed compared to those who had a BMI in the normal range of <21 kg/m². For those whose waist circumference was in the highest group, they had a 56 percent increase risk of diverticulitis and a 96 percent increase risk of diverticular bleed. Thus, obesity puts patients at a much higher risk of the complications of diverticulosis.

Physical activity is also important for reducing the risk of diverticular disease, although the exact mechanism is not yet understood. Regardless, the results are impressive. In a large prospective study, those with the greatest amount of exercise were 37 percent less likely to have diverticular disease compared to those with the least amount (7). Jogging and running seemed to have the most benefit. When the authors combined exercise with fiber intake, there was a dramatic 256 percent reduction in risk of this disease. 

Thus, the prevention of diverticular disease is one based mostly on lifestyle modifications through diet and exercise.

References:

(1) Journal of Clinical Gastroenterology. 2006;40:S108–S111. (2) Ann Surg. 2009;249(2):210. (3) BMJ. 2011; 343: d4131. (4) Gut. 2014 Sep; 63(9): 1450–1456. (5) AMA 2008; 300: 907-914. (6) Gastroenterology. 2009;136(1):115. (7) Gut. 1995;36(2):276.  

Dr. Dunaief is a speaker, author and local lifestyle medicine physician focusing on the integration of medicine, nutrition, fitness and stress management. For further information, visit www.medicalcompassmd.com or consult your personal physician.

By Bob Lipinski

Bob Lipinski

Amari (plural of amaro), the Italian term for “bitters,” refers to distilled spirits containing an infusion of bittering “botanicals” such as herbs, roots or barks. Some of the many botanicals used include gentian, rhubarb, quinine, aniseed, saffron, peppermint, cloves, bitter orange and cinnamon. Bitters were originally produced to soothe and relax the stomach after meals and therefore are often referred to as “digestives.” They are also used as ingredients in some cocktails.

Aperire, a Latin word, that means to open, is the origin of the word apéritif — a beverage that usually “opens” lunch or dinner as a stimulant to the appetite. Most apéritifs have an initial sweet taste with a somewhat bitter aftertaste because of the use of quinine, a bitter compound that comes from the bark of the Cinchona tree. This slight bitterness whets the appetite and cleanses the palate.

Unfortunately, many consumers cringe at the bitter flavor of some amari, preferring sweeter beverages to run across their palates, while others look upon bitters as a “cult” or “rite of passage” beverage. There appears to be growing interest in this category, which can easily be shown by the vast number of articles and cocktails about bitters in the news.

Although Italy has the lion’s share of amari, we also find delectable offerings from the Czech Republic, France, Germany, Hungary, the United States and many other countries. 

Here are some of my favorites from Italy:

Aperol (22 proof, Veneto): Luminous orange color. Made from an infusion of aromatic herbs, spices and roots, including bitter orange, gentian and rhubarb.

Averna (68 proof, Sicily): Dark brown with colalike aroma and bittersweet taste; hints of black pepper, cloves, licorice and vanilla.

Branca Menta (60 proof, Lombardy): Dark, red-brown color; bouquet and flavor of spearmint, chocolate, citrus, menthol and herbs.

Campari (48 proof, Lombardy): Ruby-red, bitter beverage; bouquet and taste of bitter orange, cherry and strawberry, with a bittersweet aftertaste.

Cynar (34 proof, Veneto): Brown color; bouquet and taste of almonds, herbs, honey and walnuts.

Fernet-Branca (80 proof, Lombardy): Dark brown, extremely bitter; contains more than 40 herbs and spices.

Ramazzotti (60 proof, Lombardy): Dark brown, bittersweet; made from 33 different herbs, roots and spices.

There is no one correct way to serve amari; they are great served “neat” (room temperature), refrigerator chilled or on the rocks. Each can be served as a tall drink, filled with sparkling mineral water (or sparkling wine) and garnished with a wedge of lemon, lime or even orange. A maraschino cherry on top may provide a finishing touch.

Bob Lipinski is the author of 10 books, including “101: Everything You Need to Know About Whiskey” and “Italian Wine & Cheese Made Simple” (available on Amazon.com). He conducts training seminars on wine, spirits and food and is available for speaking engagements. He can be reached at www.boblipinski.com OR [email protected].

Michael Schatz. Photo courtesy of Cold Spring Harbor Laboratory

By Daniel Dunaief

What if an enormous collection of Scrabble letters were spread out across the floor? What if several letters came together to form the word “victory”? Would that mean something? On its own, the word might be encouraging, depending on the context.

Genetic researchers are constantly looking at letters for the nucleotides adenine, guanine, cytosine and tyrosine, searching for combinations that might lead to health problems or, eventually, diseases like cancer.

For many of these diseases, seeing the equivalent of words like “cancer,” “victory” and “predisposition” are helpful, but they are missing a key element: context.

W. Richard McCombie

Michael Schatz, an adjunct associate professor at Cold Spring Harbor Laboratory who is also the Bloomberg distinguished associate professor at Johns Hopkins, and W. Richard McCombie, a professor at Cold Spring Harbor Laboratory, use long-read sequencing technology developed by Pacific Biosciences to find genetic variants that short-read sequencing missed.

The two scientists recently teamed up to publish their work on the cover of the August issue of the journal Genome Research. They provided a highly detailed map of the structural variations in the genes of a breast cancer cell.

“This is one of many covers [of scientific journals] that we are pleased and proud of,” said Jonas Korlach, the chief scientific officer at Menlo Park, California-based Pacific Biosciences. 

“This is another example of how long-read sequencing can give you a more complete picture of the genome and allow researchers to get a more complete understanding of the underlying biology and here, specifically, that underlies the transition from a health to a cancer disease state,” he said.

Schatz and McCombie were able to see fine detail and the context for those specific sequences. They were able to see about 20,000 structural variations in the cancer genome. “It’s like using Google maps,” explained Schatz in a recent interview. “You can see the overall picture of the country and then you can see roads and zoom out.”

In the context of their genetics work, this means they could see large and small changes in the genome. Only about a quarter of the variants they found could be detected without long-read technology.

In breast cancer, scientists currently know about a family of genes that could be involved in the disease. At this point, however, they may be unaware of other variants that are in those genes. Schatz is hoping to develop more sensitive diagnostics to identify more women at risk.

People like actress and advocate Angelina Jolie have used their genetic screens to make informed decisions about their health care even before signs of any problems arise. Jolie had a double mastectomy after she learned she had the mutation in the BRCA1 gene that put her at an 87 percent risk of developing breast cancer.

By studying the sequence of genes involved in breast cancer, researchers may be able to identify other people that are “at high risk based on their genetics,” Schatz said.

Knowing what’s in your genome can help people decide on potentially prophylactic treatments. 

When people discover that they have breast cancer, they typically choose a specific type of treatment, depending on the subtype of cancer.

“There’s a lot of interest to divide [the genetic subtypes] down into even finer detail,” said Schatz, adding, “There’s also interest in transferring those categories into other types of cancer, to give [patients] better treatments if and when the disease occurs.”

The reduced cost of sequencing has made these kinds of studies more feasible. In 2012, this study of the breast cancer genome would have cost about $100,000. To do this kind of research today costs closer to $10,000 and there’s even newer sequencing technology that promises to be even less expensive, he said.

Pacific Biosciences continues to see a reduction in the cost of its technology. The company plans to introduce a new chip next year that has an eightfold higher capacity, Korlach said.

Schatz said the long-term goal is to apply this technique to thousands of patients, which could help detect and understand genetic patterns. He and McCombie are following up on this research by looking at patients at Northwell Health.

In this work, Schatz’s group wrote software that helped decipher the code and the context for the genetic sequence.

“The instrument doesn’t know anything about genes or cancer,” he said. “It produces raw data. We write software that can take those sequences and compare them to the genome and look for patterns to evaluate what this raw data tells us.”

Schatz described McCombie, with whom he speaks every day or so, as his “perfect complement.” He suggested that McCombie was one of the world’s leaders on the experimental side, adding, “There’s a lot of artwork that goes into running the instruments. My lab doesn’t have that, but his lab does.”

Working with his team at CSHL and Johns Hopkins has presented Schatz with numerous opportunities for growth and advancement.

“Cold Spring Harbor is an internationally recognized institute for basic science, while Johns Hopkins is also an internationally recognized research hospital and university,” he explained. He’s living in the “best of both worlds,” which allows him to “tap into amazing people and resources and capacities.”

Korlach has known Schatz for at least a decade. He said he’s been “really impressed with his approach,” and that Schatz is “highly regarded by his peers and in the community.”

Schatz is also a “terrific mentor” who has helped guide the development of the careers of several of his former students, Korlach said.

Down the road, Schatz also hopes to explore the genetic signature that might lead to specific changes in a cancer, transforming it from an organ-specific disease into a metastatic condition.

A juvenile male common yellowthroat. Photo by Joe Kelly

By Joseph Kelly

Those of you that view the work of nature photographers may enjoy the photographs of birds without thinking very much about what goes into these shots. “A bird. On a branch. Pretty bird.” While these are correct and true observations, they don’t really capture what is actually involved in taking a photograph of a bird, or any wild animal for that matter. 

I’m not complaining or bemoaning my lot in life. In fact, I’m hoping that parts of this little essay will bring a smile to your face. Mix in some nature, a little humor and a dash of knowledge, bake for 30 minutes and maybe we’ll all get to enjoy some wild creatures and places. And maybe we, or our children, will try to preserve the recipe.

Okay, back to the premise at hand. I was talking about photographing birds before I went all philosophical there. It happens, get over it. Photographing birds is not as easy as one might think. First off, you have to find the bird. I know, I know: They’re everywhere, right? But they’re not. Not really. We all have robins or sparrows or blue jays or crows in our backyards. Or pigeons for you city dwellers. But if I or any other wildlife photographer just took pics of those guys, we wouldn’t generate much interest. People might get to thinking that they’d seen all there was to see and why seek for more? No one would want to preserve open spaces or parklands. They wouldn’t understand the why of it.

I did it again. I was talking about finding birds and I went all sideways with it. So, really, you have to find the bird. You need to go where the birds are, whether it’s a park, a river or wetlands, a seashore or wherever. Again, you need to go where the birds are. You’re not done yet. Even when you’re in the right place, you still need to find your quarry. It’s not like birds are lining up to meet you. 

I have friends that can find and identify birds by their calls. I am not so gifted. I have several CDs of bird calls but I find my retention for such recordings — or lack thereof — do not help me in the field. Also, I am mostly deaf in one ear so even if I could recognize a particular call, zeroing in on the location of a particular call is nigh on impossible. By the way, I can hardly believe I found an excuse to use the word “nigh” in a sentence.

Okay, so you’re in a right place and you’ve found a bird. You don’t always see it right off. Sometimes, it’s just a rustle among the branches or a disturbance in the flowers. But it’s a bird. It’s right there, maybe just a few feet away. You know it’s there. Maybe you can even hear it. But can you see it? Can you get a photograph? Is that bird sitting there, proud and dignified, waiting for you to take its picture? Most times, at least for me, the answers are no, no and no. Birds flit and fly from branch to branch and from tree to tree. It turns out that the darn things have wings.

But sometimes, those sweet wonderful sometimes, you get lucky. The bird peeks out from the foliage or the flowers and is right there. All you need to do then is put it in focus. And that is an entirely different conversation. 

A resident of Stony Brook, Joseph Kelly is the official photographer of the Four Harbors Audubon Society. Visit his blog at www.joekayaker.com.

RED DARLING

Mimi Hodges of Sound Beach snapped this gorgeous photo of a garden with a red hibiscus plant in the foreground on July 31 using an Olympus OM-D E-M1. She writes, “This was in the beautiful backyard of dear friends and neighbors.” Hibiscus plants are known for their large, colorful flowers but they also have medicinal uses. The flowers and leaves and calyces (pods that hold the seeds) can be made into teas and liquid extracts that can help treat a variety of conditions.

Send your Photo of the Week to [email protected].

Photo courtesy of Kent Animal Shelter

MEET PITA!

This handsome ball of fluff is Pita, a domestic long-hair adult cat waiting at Kent Animal Shelter for his furever home.  A staff favorite, this feisty feline has paws of gold and a sweet disposition. Pita loves to sleep in the sunny spots on the screened-in porch at the shelter and will fight any toy that crosses his path. He promises to be your furry partner in crime and a snuggle buddy on cold rainy days. Pita is looking for someone he can give all his love and affection to. Could that be you? Pita comes neutered, microchipped and as up to date as possible on vaccines.

Kent Animal Shelter is located at 2259 River Road in Calverton. The adoption center is open from 10 a.m. to 4 p.m. every day. For more information on Pita and other adoptable pets at Kent, visit www.kentanimalshelter.com or call 631-727-5731. 

Update: Pita has been adopted!

Chocolate Cupcakes with Vanilla Butter Frosting and Sprinkles

By Barbara Beltrami

When the kids get tired of their tablets and cellphones (lol), when it’s so hot that everybody is fighting to get in front of the AC vents, or when summer vacation is past the halfway mark and boredom sets in, it’s cupcakes to the rescue. Easy and user friendly, the following basic recipes for cupcakes and their frostings leave lots of room for creativity.

Vanilla Cupcakes

Vanilla Cupcakes with Chocolate Butter Frosting topped with Chocolate Sprinkles

YIELD: Makes 12 cupcakes

INGREDIENTS:

One stick unsalted butter

1 cup sugar

2 eggs, beaten

1¾ cups sifted cake flour

2 teaspoons baking powder

½ teaspoon salt

½ cup milk

1 teaspoon vanilla

DIRECTIONS:

Preheat oven to 375 F. Fill 12 muffin cups with paper liners. With electric mixer cream butter and sugar until light and fluffy. Add beaten eggs and mix well. Sift together flour, baking powder and salt and add alternately with the milk to the butter mixture; do not overbeat. Stir in vanilla. Fill muffin cups ⅔ full and bake 20 to 25 minutes until golden and pulling away slightly from sides of pan. Remove from pan and cool on wire rack. When cool, top with frosting of choice. Serve with chocolate milk or lemonade.

Chocolate Cupcakes

Chocolate Cupcakes with Vanilla Butter Frosting topped with Pink Sprinkles

YIELD: Makes 24 cupcakes

INGREDIENTS:

½ cup cocoa

1 cup hot water

1⅔ cups flour

1½ cups sugar

½ teaspoon baking powder

1 teaspoon baking soda

½ teaspoon salt

½ cup soft unsalted butter

2 eggs

DIRECTIONS:

Preheat oven to 400 F. Line 24 muffin cups with paper liners. Mix cocoa and water until smooth; let cool. Blend flour, sugar, baking powder, baking soda and salt. Add butter and cocoa mixture; scraping sides of bowl frequently, beat two minutes on medium speed of mixer. Add eggs and beat two more minutes. Fill muffin cups half full. Bake 15 to 20 minutes or until cake tester inserted in center comes out clean. Remove from muffin tin and cool on wire rack. Frost as desired. Serve with milk or orangeade.

Vanilla Butter Frosting

Vanilla Cupcakes with Vanilla Butter Frosting topped with Confetti Sprinkles

YIELD: Makes enough for 12 cupcakes

INGREDIENTS:

1/3 cup soft unsalted butter

3 cups sifted confectioner’s sugar

3 tablespoons cream

2 teaspoons vanilla

DIRECTIONS:

Blend butter and sugar together; stir in cream and vanilla till smooth.

Chocolate Butter Frosting

Make vanilla frosting but stir in three squares unsweetened chocolate, melted, into blended mixture.

Orange or Lemon Frosting

Make vanilla butter frosting but omit vanilla and replace cream with same amount of orange or lemon juice.

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If your car is pulled over by a police officer, there is a good chance that you will be treated mercifully by the officer if you have the same first name as his or hers. How do I know this? There has been research that corroborates that statement.

Now in a possible scenario, it would be a little difficult for me to pass myself off as “James,” the name on the officer’s name tag, when my driver’s license clearly says differently, although I suppose I could try telling him that he can call me by my nickname, “James,” for short. Somehow, on reflection, I don’t think that strategy would work.

As I was considering the possibility, I remembered strategies that did work, deliberate or not, that at least got me out of a ticket. I’ll bet you have some such memories of roadside encounters with the law, too.

The first one to come to mind happened the day after I got married. My new husband was a medical student in Chicago, and he had flown into New York City for the Sunday wedding. We then flew back to his apartment that night, he returned to school the next day, and I got into his car and began to drive to an employment agency in the neighborhood. As I passed along the unfamiliar streets, I came up behind a large truck that was stopped just short of an underpass. When it didn’t immediately move, I assumed it was either stuck or parked there, and I drove around it to continue on my way. Immediately a police car appeared in my rear-view mirror, lights flashing. I should mention here that I had not been stopped before in my short driving career. I pulled over, rolled down the window and waited as the middle-aged policeman got out and walked toward me frowning.

“What’s the matter with you?” he inquired. “You just ran a stop sign.” I looked into my side mirror and realized that was why the truck was stopped. It had, however, blocked my view of the sign. I started to explain.

“Where are you going in such a hurry?”

“I’m going for a job interview with an employment counselor. I just got married yesterday in New York and I need a job.” Although I do not cry easily, I could feel myself beginning to tear up.

“What! You just got married? Where is your lazy bum of a husband? Why isn’t he out working?” (This was February 1963, years before women’s liberation was even an expression.)

“He’s a medical student here, and I’m the one who has to support us for now.” I was beginning to sob. My story must have had the ring of truth, because he stared at me for a moment, then took out his handkerchief — these were the days before tissues — and handed it to me. He looked stricken.

“Now don’t cry. Everything will be all right. You just go on to your appointment.” He started to turn away, then turned back for a moment. “You just make sure that husband of yours takes care of you properly as soon as he finishes school.” He turned on his heel, climbed into his car and pulled away. It was only then, as I was wiping my cheeks, that I realized he had left me with only his handkerchief — and not a ticket.

I have been stopped by police officers on the highways in the course of the ensuing years. But I have never again been able to cry on cue. If you have any surefire ticket beaters, please share them with the rest of us.

Is driving uninspiring for the next generation?

My daughter recently got her license and my son is attending driver’s education classes so he can join his sister behind the wheel. This should be cause for celebration for them, right? Nope.

When I ask my daughter if she wants to drive somewhere, she often shrugs and says, “Nah, that’s OK, you can drive.”

I recently took a long drive with my son, where I pointed out the magnificent trees along the side of the road and where I couldn’t help noticing the license plates of cars from Alaska, Arizona, Texas, New Mexico and Oregon, just to name a few.

“Dad,” my son interjected, after the pitch of my voice rose when I saw the one from Alaska, “you really like license plates.”

No, he doesn’t get it, just as I don’t get his generation.

When I got my license, I couldn’t wait to visit my friends, to go to the movies, to drive to West Meadow Beach where I had spent so much of my time walking, jogging or biking. Driving meant I no longer had to count the curves until I was at the beach. I could also exhaust myself in the waves and run out to the end of the magnificent sandbar, which seemed to stretch halfway to Connecticut, without worrying about leaving the beach before sunset so I could get home in the light.

I could also offer to pick up my friends. I could drive to their houses, knock on their doors, show off my license to their parents and then laugh my way into the car with a friend, who would turn on the radio to music. It wasn’t the boring nonstop news stations that my parents listened to — and which I now play in the car when I’m alone.

I could drive to The Good Steer in Lake Grove and meet someone for a burger and a mountain of onion rings. I could make the car as hot or cold as I wanted. A driver’s license meant independence, freedom and maturity. I didn’t have to wait for anyone.

But, no, my children and, from what I understand, many kids just aren’t as enthralled with the opportunity to get a license. For starters, as we have told them endlessly from the time we handed them their first wonderful-terrible device, they can’t use their cellphones when they are driving.

When we drive, they can ignore the road signs and street signs. They don’t have to search the side of the road for deer, turtles or the rare and exciting fox. They can chat with their friends, who are similarly indifferent to their immediate surroundings, while the car, driven by someone else, magically carries them to their next destination.

We must have taken them to so many places where they wanted to go that they had no great urge to get behind the wheel and drive themselves. I know my mom was a chauffeur, too, driving the three of us hither and yon, but maybe we haven’t said to our children, “You can go when you can drive,” often enough.

Maybe all the FaceTime and Skype time means that they can see and laugh with their friends without leaving the comfort of their home. They can’t bowl, see a movie or drink an Orange Julius, but they can hang out together while being in different places.

Access to Uber and Lyft may also have reduced the need for them to drive.

Then again, maybe it’s much simpler than that. I recently asked my son why he wasn’t more excited about driving.

“Because,” he sighed, “when I get my license, you’ll ask me to do stuff.”